Moroccan-style chicken with carrot & orange salad

Moroccan-style chicken with carrot & orange salad

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Prep: 20 mins Cook: 40 mins

Skill level



Serves 4

Boneless chicken thighs, stuffed and dusted with spice, stay succulent when roasted and are much cheaper than breast meat

Nutrition and extra info

  • Chicken only can be frozen
  • Dairy-free
  • Gluten-free
  • Egg-free
Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


For the salad

  • 400g carrots, coarsely grated
  • 2 oranges
  • mixed salad leaves
  • handful chopped coriander

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Heat oven to 190C/fan 170C/gas 5. Mix 1 tsp of the cinnamon with the cumin and coriander in a small bowl. Heat the oil in a frying pan, add the onion, then quickly fry until lightly coloured. Add the pine nuts, then fry until lightly toasted. Stir in ½ the spice mix, the raisins and the juice of ½ the lemon. Heat through, stirring, then remove from the heat.
  2. Open out the chicken thighs and spoon a little stuffing onto each. Fold the chicken meat over to enclose the stuffing, then secure each thigh with a couple of cocktail sticks. Place in a non-stick roasting tin with the cocktail sticks underneath, then sprinkle with the remaining lemon juice and spice mix. Bake for 30-35 mins until the chicken is tender and golden.
  3. To make the salad, tip the carrot into a bowl. Using a sharp knife, remove the zest and pith from the oranges, then cut into segments between membranes. Do this over the bowl to catch the juice, letting the segments drop in. Sprinkle with the reserved cinnamon and a little black pepper, then mix well.
  4. Divide the salad leaves between 4 plates, spoon over the salad, then sprinkle over the coriander leaves. Place the chicken alongside and serve.

Recipe from Good Food magazine, March 2009

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
Lentildiode's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a great recipe - I doubled the mixture for stuffing the chicken thighs so that they each had a decent amount. They were REALLY good. I also made a bit more dressing for the salad - I squeezed the juice from half an orange, added half teaspoon each cinnamon, cumin and coriander, a chopped medjool date and a little olive oil and blended all really well. Left the dressing to stand for a while before serving to let flavours develop.

cumeada's picture

brilliant recipe and economical ! I exchanged the juice of a Seville (bitter) orange instead of the lemon - it was simply delicious.